My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
Friday, February 11, 2011
Corn Salsa
Corn Salsa
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Valentine's Day
This is what I will be making my special someone for Valentine's day. Personally, I think going out on Vday is a hassle; crowded, waiting in line and not too great service. Stay home, cook a good meal and cuddle up. These recipes are hot and spicey!!!! Have fun!
Appetizers
Corn Salsa- recipe follows
Mom's salsa- recipe follows
Best guacamole- under dips
Corn Salsa
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Mom's Salsa
My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
Main Dish
Chipolte Shrimp
1 1b shrimp 40-60 count- devined and shelled with tail on.
3 T. Tomato paste
1 T. adobo sauce
1 chipolte pepper in adobo- chopped
2 T. oil
1 T. lime juice
**2 T. chopped freash cilantro
1 t. garlic powder
S&P to taste
** If using dried cilantro, only use 1 T.
Mix all ingredients in a small bowl. Mixture will be thick. Brush on to both sides of the shrimp and allow to marinate in the frig for an hour or so. I have cooked these on the grill by putting them on skewers but I have also baked them in the oven. When you bake them, you get more of the juice to spoon over your grit cake.
If grilling, grill until pink. In the oven, cook at 350 for about 5 minutes or until pink. Spoon over grit cake.
Grit Cake
Quick cooking grits
2 T adobo sauce
1 t. Garlic Powder
S&P to taste.
Follow directions on making the grits. I made 4 servings. When grits are about a minute away from being done, add seasoning. Pour into a shallow dish and allow to cool. Cut into squares. You can grill these on the grill or crisp them up on the stove top. Pour shrimp mixture over them.
Appetizers
Corn Salsa- recipe follows
Mom's salsa- recipe follows
Best guacamole- under dips
Corn Salsa
Ingredients
1 c. corn
*1 cup diced tomatoes- drained
1 cup black beans- rinsed
1 jalapeno- diced small
1 green onion- chopped
2 T. lime juice
2 T. cumin
2 T. fresh cilantro- chopped
1 avocado- diced
*I used can petite diced tomatoes in the winter since tomatoes are out of season. I let them drain in the sink to make sure the salsa isn't too wet.
During the winter, especially the one we have been having, I don't really want to get outside to grill an ear of corn. I especially don't want to take the time to shuck the corn after. I take a cup of canned corn that has been drained and patted dried and "roast" it on the stove top. Heat saute pan to medium high. Sauteing corn in a dry pan until they start to have that charred look. Let cool while making the rest of the salsa. In a medium bowl, combine beans, jalapeno and tomatoes. Add cooled corn. Add lime juice, cumin and cilantro. Gently stir in avocado. Chill for about an hour before serving. If you like it hotter, add more jalapeno.
Mom's Salsa
My mom makes the best salsa that I have tasted out of any that I have tried. She makes a ton of it and cans it. Since I don't need that much salsa, I scaled down the recipe to fit my needs.
Ingredients
4 large cans petite diced tomatoes- drained
4 cloves minced garlic
1 cup chopped onion
1 cup chopped jalapeno, seeded
1/4 c. fresh lime juice
1/4 c. white vinegar
1 t. salt
1 t. pepper
1-2 t. cumin
1 T. chopped cilantro
Combine all ingredients in a large pot. Bring to a simmer and cook about 20-30 minutes. Run mixture through a food processor or blender to get desired consistency. We like it chunky so I just pulse it a few times to break up the bigger pieces. Now this is the important part. Pour salsa into clean, dry jars. Make sure lip of jar is completley clean and dry before sealing. If you are a canner then you can can your salsa and it will keep for a long time. I am not into canning so I just stick mine in the frig. Its lasts for about three weeks.
Main Dish
Chipolte Shrimp
1 1b shrimp 40-60 count- devined and shelled with tail on.
3 T. Tomato paste
1 T. adobo sauce
1 chipolte pepper in adobo- chopped
2 T. oil
1 T. lime juice
**2 T. chopped freash cilantro
1 t. garlic powder
S&P to taste
** If using dried cilantro, only use 1 T.
Mix all ingredients in a small bowl. Mixture will be thick. Brush on to both sides of the shrimp and allow to marinate in the frig for an hour or so. I have cooked these on the grill by putting them on skewers but I have also baked them in the oven. When you bake them, you get more of the juice to spoon over your grit cake.
If grilling, grill until pink. In the oven, cook at 350 for about 5 minutes or until pink. Spoon over grit cake.
Grit Cake
Quick cooking grits
2 T adobo sauce
1 t. Garlic Powder
S&P to taste.
Follow directions on making the grits. I made 4 servings. When grits are about a minute away from being done, add seasoning. Pour into a shallow dish and allow to cool. Cut into squares. You can grill these on the grill or crisp them up on the stove top. Pour shrimp mixture over them.
Wednesday, February 2, 2011
"Seven" Layered Salad Minus Two
My cousin first introduced this salad to us at Thanksgiving when I was in middle school. Ever since then, my mom has been making it for holidays. We have taken out two of the layers because we did not like them. It has been so long that I don't even remember what they were. I have made this for my friends and school functions and it is a hit with everyone. When you look at the ingredients, it looks a little weird. Trust me!! You will love it!
Ingredients
1 head of lettuce, chopped
Mayonnaise
Real Bacon Bits
2 cups shredded mozzarella
2 cups thawed peas
Layer salad in this order starting with lettuce. Lettuce, peas, mayo, bacon bits, cheese. When spreading mayo, it should be thick enough to cover the lettuce but not too thick as to be over the top. end with cheese. Refrigerate. This is better the second day. Lasts about 4 days in the frig.
Ingredients
1 head of lettuce, chopped
Mayonnaise
Real Bacon Bits
2 cups shredded mozzarella
2 cups thawed peas
Layer salad in this order starting with lettuce. Lettuce, peas, mayo, bacon bits, cheese. When spreading mayo, it should be thick enough to cover the lettuce but not too thick as to be over the top. end with cheese. Refrigerate. This is better the second day. Lasts about 4 days in the frig.
Starwberry Basil Mojito
My boyfriend and I go to the same restaurant/bar about three times a week. We now know all the bartenders and staff so it is more like we are going to hangout with our friends instead of looking like bums who have no where else to go. Since we attend this venue so much now of days, the bartenders have started to diversify the cocktails we are drinking. I just had this a few weeks ago and love it. I haven't made it at home yet but I know there are not a lot of places who have this restaurant. I wanted to put it up here so that those who have not tried it, can at home.
2-3 sliced strawberries
2-3 large basil leaves , torn
2 oz. simple syrup (1 part sugar to 1 part water)
2 oz c.white rum, vodka or gin (about two shot glasses)
2-3 large basil leaves , torn
2 oz. simple syrup (1 part sugar to 1 part water)
2 oz c.white rum, vodka or gin (about two shot glasses)
First, make a simple syrup using 1 cup of sugar and 1 cup of water. Heat in a saucepan until the sugar dissolves completely, then set aside to cool. Meanwhile, slice strawberries into thirds. Place them in a bowl and toss them with about 1 tablespoon of sugar. Let them macerate for about 15-20 minutes.
Fill a large glass with alchool, simple syrup straweberries and basil leaves. Pour into another cup and back into the serving glass to mix.
Fill a large glass with alchool, simple syrup straweberries and basil leaves. Pour into another cup and back into the serving glass to mix.
Apple Cider Mimosa
My cousin actually came up with this idea and my mom decided that this would be the "official" drink of our family Christmas. Yes, we now have an official drink. If you know my family, then you understand.
Just mix equal parts apple cider and your favorite champagne. They are especially great for this time of year.
Just mix equal parts apple cider and your favorite champagne. They are especially great for this time of year.
Hashbrown Cups
I took the traditional hash brown casserole and turned it into individual sized servings.
Ingredients
1 1b hash browns
1/4 c. margarine
1 can cream of chicken soup
1 cup sour cream
1/4 cup chopped onion
1 c. shredded cheddar cheese
1 tsp salt
1/4 tsp white pepper
1/4 tsp garlic powder
1 egg slightly scrambled
Pre-heat oven to 350. Mix all ingredients together in a medium bowl. Grease muffin tin. Fill each muffin tin 3/4 way full. Bake for 30-45 minutes or until tops are golden brown. Let cool for 5 minutes. Serve with a dollop of sour cream. Makes about 24.
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